The Woolwich Observer
Ham, Leek & Zucchini Frittata
▢ 2 Tbsp. unsalted butter
▢ 1 leek, white and pale green parts only, thinly sliced
▢ 1 zucchini, quartered lengthwise and thinly sliced
1. Preheat oven to 3500F .
2. In 9- to 10-inch
(23 to 25 cm) nonstick ovenproof frying pan, melt half of the butter over medium heat.
Cook leek for 2 minutes, stirring occasionally, or until softened. Add zucchini and ham; cook for 3 minutes, stirring occasionally, or until ▢ 3 oz smoked Black Forest ham (about 5 slices), chopped
▢ 8 eggs
▢ 1⁄2 cup 10% cream ▢ 1-1⁄2 tsp. Dijon mustard
zucchini is tender-crisp.
3. In bowl, whisk together eggs, cream, mustard, nutmeg, salt and pepper. Add vege- table-ham mixture; stir in half of the cheese.
4. Return pan to stove over medium heat; melt remaining 1 tbsp (15 ml) butter. Pour in egg mixture; cook without stirring for 2 to 3 ▢ Pinch ground nutmeg
▢ Salt and pepper to taste
▢ 1 cup shredded Gruyere cheese minutes or until edges begin to set. Sprinkle with remaining 1⁄2 cup (125 ml) cheese. Bake in centre of oven for 25 to 30 minutes or until puffed and set in middle. Transfer to cooling rack; let stand 5 minutes.
Run a rubber spatula around edge to loosen; slide frittata onto cutting board. Cut into wedges.